Jasmine Tea Ganache
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Chop the chocolate into small pieces approximately 3/8-inch
2
Boil together the cream and light corn syrup
3
Add the jasmine tea and simmer for 1 minute
4
Strain the tea and pour over the bittersweet chocolate and milk chocolate
5
Mix the ingredients only enough to incorporate
6
Allow to cool to 90 degrees and stir in the rum
7
Pour into a shallow dish that has been lined with waxed or parchment paper
8
The filling should be 5/8 inches thick
9
Allow to cool overnight or until firm, covered in refrigerator
10
Cut into squares